vegan greek salad with chickpeas, cucumbers, tomatoes, dolmas, hemp seeds, and tahini dressing

Vegan Kale Greek Salad with Tahini Dressing

It only takes a few ingredients to make this salad come together for a delicious plant-based meal. Chickpeas, fresh herbs, and a delicious tahini dressing make this salad worth a try!
Course Lunch
Cuisine Gluten Free, Greek, Vegan, Vegetarian
Keyword greek salad recipe, healthy salad recipe vegan, salad for lunch, tahini dressing
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 salads
Calories 415kcal
Author Amanda


For the salad:

  • 1 bunch kale or other greens of your choice
  • 1 lemon (reserve half for dressing)
  • 1 cup grape tomatoes halved
  • 1 cucumber sliced
  • 1/4 cup kalamata olives pitted
  • 1 15 oz can chickpeas rinsed and drained
  • 6-8 dolmas (I got mine from Trader Joe's)

For the tahini dressing:

  • 1/4 cup tahini
  • 2 Tablespoons olive oil
  • 1 teaspoon dill
  • 1 teaspoon parsley dried
  • 1/4 teaspoon salt
  • juice from 1/2 lemon
  • 4-5 Tablespoons water


  • 2 Tablespoons sesame seeds or hemp seeds optional


  • Prepare the kale by removing leaves from tough stems and massaging under warm water.
  • Squeeze half a lemon over kale and continue to massage with hands.
  • In a bowl, add kale, tomatoes, cucumber, olives, chickpeas, and dolmas.

Tahini Dressing:

  • Whisk together tahini, olive oil, lemon juice, and seasonings. Add water 1 Tablespoon at a time until desired consistency is reached (took me 5).
  • Top salad with dressing and hemp seeds (optional).


Salad will keep for 3 days without dressing on top. If you plan on making a big batch to last for a few days, do not mix dressing in salad.


Serving: 1salad | Calories: 415kcal | Carbohydrates: 46g | Protein: 15.5g | Fat: 21.9g | Saturated Fat: 2.2g | Sodium: 575mg | Fiber: 11.6g | Sugar: 3.9g